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You turn and baste every 5-10 min. as I posted in the very first post/recipe of this thread.

It's a quick blast of smoke flavor, I see no problems using that method, as long as you go easy with the leaves.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary R Miller: You didn't say if you foiled or not. If not try it and foil about 165 to 170. Bring 200ish and let rest for at least an hour. The...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by danmarks: i have stones and screens but havent every tried outdoor pizza making w/ a bbq device. w/ a stone, you have to preheat it for quite a while...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: He said it is a much better piece and thats what is used to make sliced roast beef. </div></BLOCKQUOTE> That's a matter of opinon. All depends...

Great looking plate of food. You call that snow?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Btw, you don't need to dry for anywhere near that long - especially with a fan. 5% of that time is plenty. </div></BLOCKQUOTE> AGREED BIG...

Single, thank God, and working all weekend. Also A$$hole deep in snow, don't feel like digging out a grill or WSM, so... just Soup and Sammies for me, maybe some homemade mac and cheese, maybe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: MHO, don't get all hung up on the grates temp difference. It tends to even out especially over a long butt cook. </div></BLOCKQUOTE> Agreed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: I have cooked many of these on a grill using indirect heat (charcoal). Was thinking about slow cooking on my WSM. Is this cut too lean to low...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek Yoder: ok, everyone what temps are you 1) cooking the full brisket at and 2) do you use the same temp when puting the point back on...

My method is this. I cook the packer till the flat reaches 125º - 130º internal, then I seperate the two. I then re-apply the rub to the bald spots on both pieces. I then cook the flat till 165º ish, then foil to finish till tender. Back to the ends. The point goes for atleast 2 hrs. after the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: There is a discussion of burnt ends and sauces for burnt ends in this thread. I have yet to find a barbecue sauce that I like on burnt ends...

This is painful to watch. Beautiful song, very painful video. Just had to add it here. Rascal Flatts, "What Hurts The Most", Give it a listen.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark (markx3): Can you please discribe your hot and fast method and why you use it? Thanks! </div></BLOCKQUOTE> Mark, here's the link to the original...

Do you plan on cutting them down to St Louis or plan on leaving them whole? They will cook more even for you, and presentation will be better if you trim them down to St Louis cut. Not sure if presentation is important to you for this cook or not, and the St Louis cut will get rid of some of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Lanier: will it be ok to rub the beef with mustard before rubbing? </div></BLOCKQUOTE> If you are into that sort of thing, yes it's Ok.

Yep, it is true that it will be better than low and slow if you do it right.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: Sounds like a lot of trouble to do what I can do simply in my Q220 in a third of the time. The steaks that come off the Q are restaurant...